For Jeremiah Wiencek, running Wiencek’s Meats at Cleveland’s West Side Market isn’t just about business; it’s about continuing a family tradition that dates back over a century.
Although the names have changed over the years, the legacy remains strong.
The market hall, which opened in 1912, welcomed Jeremiah’s great-grandfather, Robert Jacob Stumpf, who set up shop in 1913. Specializing in German sausage and smoked meats, Stumpf’s stand marked the start of a multi-generational presence at the market.
Generations of the Wiencek family have operated various businesses at the market, including Stumpf Meats, Kitchenmade Meats, and Apple-Cured Meats. For decades, customers have trusted the Wiencek family for everything from bacon to seasonal turkeys.
Jeremiah’s journey began at age 13, when he convinced his mother to let him help at Lance’s Beef during a busy Fourth of July weekend. He started as a “cooler boy,” running errands and learning the trade.
By his teens, he was breaking down carcasses while attending Case Western Reserve University for mechanical engineering.
“The market has always fed our family,” he says, reflecting on how the market wasn’t just a livelihood but a gathering place for his large family. Saturdays were family days at the market, a tradition that remained through the years.
In 1999, Jeremiah faced a major decision. While studying engineering, he was offered the opportunity to run his own stand at the market.
After much thought, he chose to follow his family’s path, opening Wiencek’s Meats. That was just the beginning; over time, he expanded his business by taking over Henry’s Poultry and Old Country Sausage. Today, he runs three stands offering beef, pork, and poultry.
Jeremiah takes pride in sourcing carcasses from local Ohio suppliers, which allows him to offer unique cuts like bone-in chuck roasts, plate meat, and soup meat.
His stands also offer specialty items like tri-tip roasts, picanha, and tomahawk steaks. For ethnic dishes, he provides specialty cuts like pork with skin on—hard-to-find options at conventional grocery stores.
Shish kebabs, steaks, and sausages are the most popular items at Wiencek’s stands, especially during grilling season. During the holidays, demand shifts to prime ribs, tenderloins, and fresh turkeys.
But for Jeremiah, the market is more than a place of business—it’s a community. “The sense of family is important,” he says, highlighting the personal connections he builds with his customers.
Looking ahead, Wiencek hopes the market’s $68 million transformation will maintain its authentic charm. “We want to keep the market a grocery store, not just a tourist spot,” he says.
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